Rhubarb Crisp With Buttermilk Ice Cream Recipe - Cooking Index
Rhubarb Crisp With Buttermilk Ice Cream Recipe - Cooking Index
"While my sister was visiting me, we had dinner at Asher Restaurant in nearby Roswell," writes Terry Taylor of Suwanee, Georgia. "She loved the meal -- the rhubarb crisp with buttermilk ice cream in particular. I'd love to surprise her by making this dessert the next time she's in town."
Courses: Dessert| Rhubarb | ||
| 24 oz | 681g | Fresh rhubarb - trimmed, and |
| Cut into 1/2" pieces - (abt 5 cups) | ||
| 2/3 cup | 131g / 4.6oz | Sugar |
| 2 tablespoons | 30ml | All-purpose flour |
| 1 tablespoon | 15ml | Unsalted butter - melted |
| 1/2 teaspoon | 2.5ml | Grated orange peel |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| Streusel | ||
| 2/3 cup | 106g / 3.7oz | Golden brown sugar - (packed) |
| 1/3 cup | 48g / 1.7oz | Chopped toasted walnuts |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 2 tablespoons | 30ml | Unsalted butter - melted |
| Buttermilk Ice Cream - (see recipe) |
For Rhubarb: Preheat oven to 375 degrees. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
Meanwhile, prepare Streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
Serve crisps warm with a scoop of Buttermilk Ice Cream.
This recipe yields 6 servings.
Source:
Bon Appetit, June 2002
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